Hibiscus Cocktail (Hibiscus Margarita)
This hibiscus cocktail recipe blends enticing hibiscus syrup with Cointreau, lemon, lime and tequila. It’s tangy, fruity and wonderfully colourful, making it a beautiful hibiscus margarita cocktail.
Servings: 2 drinks
Calories: 184kcal
Equipment
- Cocktail shaker or a robust and largescrewtop jar
Ingredients
- 80 ml White tequila (or silver tequila)
- 20 ml Cointreau
- 30 ml Hibiscus syrup homemade or bought
- 20 ml Lime juice
- 20 ml Lemon juice
Optional Garnishes (try any of the following)
- Salt crystals
- Lime wedges or oven-dried lime slices
- Fresh raspberries
- Fresh hibiscus flowers
- Hibiscus flowers preserved in syrup drain them well
Instructions
- If you intend to salt the rim of your serving glass do this before mixing the cocktaill: pour the salt onto a small plate. Rub the rim of the glass with a wedge of lime and then upturn the glass and dip the very tip of it into the salt.
Hibiscus Margaritas Cocktail
- Add ice cubes to a cocktail shaker and pour in the tequila, Cointreau, lime and lemon juice and the hibiscus syrup.
- Secure the lid and shake hard for 30-40 seconds.
- Strain into the prepared glass.
- Garnish as desired and serve immediately.
Notes
- Chill your glass for 15 minutes to ensure that your hibiscus cocktail is served deliciously ice cold.
- Use plenty of ice to dilute the drink and chill it sufficiently.
- Shake hard to ensure that the syrup mixes well with the other ingredients.
- Double-strain the hibiscus margarita into serving glasses to make sure that shards of ice and citrus flesh do not fall into the glass.
- Use lime juice only – it’s the classic option in a margarita and works well in this version too.
Nutrition
Calories: 184kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 0.05mg
